Pumpkin and Cream Cheese Muffins

Ingredients

8 ounce(s) cream cheese
3 eggs
2 1/2 cup(s) sugar
2 1/2 cup(s) flour
1/4 cup(s) pecans, roughly chopped
3 tablespoon(s) butter, melted
2 1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1 1/4 cup(s) solid-packed pumpkin
1/3 cup(s) vegetable oil
1/2 teaspoon(s) vanilla extract

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Directions

1.Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
2.Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
3.Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
4.Combine the remaining 2 1/4 cups sugar, 2 cups flour, salt, baking powder, baking soda, and remaining 2 tsps cinnamon in a large bowl.
5.Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
6.Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
7.Evenly divide half of the pumpkin batter among the muffin cups.
8.Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining pumpkin batter.
9.Sprinkle some of the pecan mixture over the top of each muffin and bake until golden.
10.As a tester, insert a toothpick into the muffin center, if it comes out clean it's finished.

Estimated time -- 20 to 25 minutes. Cool on wire racks.

Courtesy of Country Living

Note from Jill:  Don't kid yourself...these are delicious, but not easy to make.  You will have left over filling and possibly the topping mixture.  Don't overfill the muffin pans, even though you have to fit a lot of mixture layers in them.  When putting the cream cheese filling in the batter, push the batter to the side of the muffin tin, like a volcano, this ensures the cream cheese mixture stays in the center and doesn't leak out.

Apple Compote

Boil 4 pounds peeled and chopped Golden Delicious apples with 3/4 cup sugar, 1/2 cup golden raisins, 3/4 cup water, 1/4 cup lemon juice, 2 tablespoons spiced rum, and 1/4 teaspoon salt in a large pot. Reduce heat and simmer until apples are soft and mash easily, about 20 minutes. Cool and refrigerate up to 5 days.

This fruit-filled compote — a classic Norwegian dessert — also makes a festive breakfast parfait when layered with plain or vanilla yogurt and butter-toasted cinnamon bread crumbs.

Courtesy of Country Living

Tortilla Española

Ingredients

3/4 cup(s) olive oil
1 1/2 pound(s) Yukon Gold potatoes, peeled and thinly sliced
2 cup(s) sliced yellow onions
1 1/2 teaspoon(s) salt
6 whole(s) eggs
1 teaspoon(s) pimenton, (see Tips)
1/2 teaspoon(s) freshly ground pepper

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Directions

1.Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes.
2.Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender.
3.Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean.
4.Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat.
5.Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla.
6.Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.

Courtesy of Country Living

Double-Stuffed Potatoes

Ingredients

2 Anjou or Bosc pears
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
1/2 cup(s) milk, heated
5 tablespoon(s) unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1/8 teaspoon(s) ground cloves
1/4 teaspoon(s) freshly grated nutmeg
1/2 cup(s) light brown sugar
3 sprig(s) fresh thyme

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Directions

1.Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
2.Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
3.Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.

Courtesy of Country Living

Chicken Breasts Stuffed with Apple and Goat Cheese

Ingredients

6 large (about 2 pounds) boneless, skinless chicken breast halves
1/2 teaspoon(s) ground black pepper
1/2 teaspoon(s) salt
3 ounce(s) goat cheese
1 teaspoon(s) finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
All-purpose flour for dusting
1 large egg
1 1/3 cup(s) fresh bread crumbs
1/2 cup(s) grated Parmesan cheese
2 tablespoon(s) unsalted butter
2 tablespoon(s) olive oil

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Directions

1.Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
2.Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.
3.Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)
4.In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve.

Pimento-Cheese Potato Gratin

Total Time: 45 min
Prep Time: 10 min
Oven Temp: 375

Ingredients

3 teaspoon(s) kosher salt, plus more to taste
1 1/2 pound(s) Yukon gold potatoes, peeled and sliced into 1/4-inch-thick round
3/4 cup(s) heavy cream
3 shallots, finely diced
1/4 teaspoon(s) crushed dried red chile flakes
1/2 teaspoon(s) freshly ground black pepper
1 jar(s) (9-ounce) roasted red peppers or piquillo peppers
2 tablespoon(s) reserved liquid from roasted red peppers or piquillo peppers
2 cup(s) coarsely grated extra-sharp Cheddar cheese

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Directions

1.Set oven racks to middle and top position, and preheat oven to 375°F. Bring 2 quarts water and 2 teaspoons salt to a boil in a 3- to 4-quart pot. Add potatoes and cook for 10 minutes. Drain and set aside.
2.Combine cream, shallots, chile flakes, remaining 1 teaspoon salt, black pepper, and reserved liquid from jar of peppers in a small saucepan. Bring to a simmer and cook until chile flakes have begun to stain the cream, about 2 minutes.
3.Add half the cheese and stir until melted, about 1 minute. Remove from heat.
4.Layer a third of the potatoes in a 6-cup baking dish, overlapping if necessary. Scatter half the roasted peppers on top of potatoes (cut up any peppers that have remained whole so that they lie flat). Repeat until all peppers and potatoes have been used.
5.Pour cream mixture over potatoes and peppers; gently shake dish to distribute liquid. Cover with aluminum foil and bake on middle rack for 15 minutes. Uncover dish, sprinkle remaining cheese over top, and place dish on top oven rack. Bake until cheese is bubbly and lightly browned on top, about 8 minutes. Serve immediately.

Egg-and-Cheese Soufflé

Ingredients

6 eggs
1 teaspoon(s) dry mustard
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
4 cup(s) milk
12 slice(s) (7 cups) dense white sandwich bread, crusts removed and cubed
1 large red bell pepper, roasted, skin and seeds discarded
3 cup(s) coarsely grated Cheddar cheese

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Directions

1.Beat eggs, mustard, salt, pepper, and milk together in a large bowl. Stir in bread, cover, and let stand 1 hour.
2.Preheat oven to 300 degrees F.
3.Cut red pepper into 1/4-inch pieces. Stir red pepper and cheese into bread mixture.
4.Oil a 9- by 13-inch baking dish, pour in bread mixture, and bake 1 3/4 hours. Remove and let stand 5 to 10 minutes before cutting into squares to serve.

Roasted Winter Squash Soup

Ingredients

8 pound(s) butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large onions, chopped
6 clove(s) garlic
3 tablespoon(s) curry powder
1 teaspoon(s) salt
3/4 teaspoon(s) freshly ground pepper
6 tablespoon(s) vegetable oil
8 cup(s) low-sodium vegetable broth
Sour cream, for garnish

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Directions

1.Preheat oven to 400°F. In a large bowl, toss butternut squash, onions, garlic, curry powder, salt, and pepper with vegetable oil to coat. Divide between 2 baking pans and roast until browned, 45 minutes.
2.Using a blender, puree batches of roasted vegetables with vegetable broth.
3.Transfer to a large pot and heat. Serve warm with a dollop of sour cream

Pear and Black-Forest-Bacon Frittata

Ingredients

6 ounce(s) thick-cut Black Forest bacon, cut into 1/2-inch pieces
6 ounce(s) potatoes, peeled and cut into 1/4-inch cubes
1/2 pear, cut into 8 slices
1 1/2 pears, peeled, cored, and cut in 1/2-inch cubes
6 large eggs
2 tablespoon(s) whole milk
1 teaspoon(s) salt
1/4 teaspoon(s) fresh ground pepper
3 ounce(s) cheddar cheese, shredded, about 1 cup

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Directions

1.Make the frittata: Preheat oven to 350 degrees F. Cook the bacon until crisp in a 10-inch nonstick skillet over medium-high heat and drain. Remove all but 1 tablespoon of bacon drippings from the pan and reserve the remaining bacon drippings. Add the potatoes and sauté until golden brown, about 8 minutes. Transfer to a plate. While cooking the potatoes, add 2 teaspoons of drippings to a separate skillet and sauté pear slices until caramelized and softened, about 8 minutes. Transfer to a plate. Cook the pear cubes in the second skillet until caramelized and softened -- about 8 minutes. Whisk together the eggs, milk, salt, and pepper. Add 1 teaspoon bacon drippings or butter to the nonstick skillet, heat over medium heat, and add the eggs, bacon, pear cubes, potatoes, and 2/3 cup of cheese. Stir until eggs begin to set. Top with the remaining cheese and pear slices. Bake in oven until eggs are fully set, about 13 minutes. Serve immediately or keep warm.

Courtesy of Country Living

Beet and Apple Soup

Ingredients

1 tablespoon(s) vegetable oil
6 cup(s) peeled beets, chopped
1 cup(s) onions, chopped
3 cup(s) Granny Smith apples, chopped
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh ground pepper
5 cup(s) apple cider
1/2 cup(s) sour cream
1 teaspoon(s) dried mustard

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Directions

1.Make the soup: Heat oil in a large saucepan over medium-high heat. Add the beets and onions and cook until onions soften — about 5 minutes. Add the apples and cook for 5 more minutes. Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender — about 40 minutes. Puree small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency. Bring soup to room temperature and chill until ready to serve.
2.Make sour-cream mixture: Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving.

Fresh Tomato and Avocado Soup

Ingredients

1 pound(s) (about 4 tomatoes) tomatoes, chopped
1/4 cup(s) red onion, chopped
1/4 cup(s) seedless cucumber, chopped
1/4 cup(s) red bell pepper, chopped
1 clove(s) garlic, chopped
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) red wine vinegar
3/4 teaspoon(s) salt
1/2 teaspoon(s) cumin
1/8 teaspoon(s) cayenne pepper
2 avocados, diced (about 2 cups)

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Directions

1.Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover, and chill for at least 1 hour or up to 6. Stir in the avocado and serve immediately.

Pumpkin and Chicken Chowder

Ingredients

2 (about 14 ounce) red bell peppers
2 (about 1 ounce) jalapeño peppers
2 tablespoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1-inch chunks
3 tablespoon(s) all-purpose flour
2 teaspoon(s) ground cumin
1 teaspoon(s) chili powder
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground pepper
1 ear(s) (1 cup) corn, kernels removed
3 can(s) (14 1/2 ounces each) low-sodium chicken broth
1 tablespoon(s) Fresh oregano leaves
1/2 cup(s) sour cream (optional)

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Directions

1.Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
2.Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.

Potato Soup

Ingredients

6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese

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Directions

1.Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Spring Onion Soup

Oven Temp: 450
Ingredients

2 cup(s) green onions, chopped
2 tablespoon(s) unsalted butter
1 tablespoon(s) olive oil
1 (about 1 cup) medium onion, chopped
2 tablespoon(s) sherry
3 can(s) (14 1/2-ounce) low-sodium beef broth
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
5 slice(s) French bread, 1/4-inch-thick
1 clove(s) garlic, peeled and halved
5 slice(s) Gruyère cheese, 1/4-inch-thick

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Directions

1.Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.
2.Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.
3.Add the sherry and cook for 2 minutes, add the beef broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.
4.Rub bread slices with the garlic, place on a baking sheet, and toast in oven for 2 minutes. Top each toast with 1 slice of cheese and bake until cheese melts and the tops are golden -- about 4 more minutes. Add the green onions to the warm soup, divide equally among bowls, and top with cheese toast. Serve immediately.

Oven-Roasted Mushroom Soup

Ingredients

1/3 cup(s) olive oil
1 1/2 pound(s) shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
1 1/2 pound(s) cremini mushrooms, roughly chopped into large pieces
3/4 teaspoon(s) salt
3/4 teaspoon(s) coarse-ground pepper
1/2 cup(s) very finely chopped shallots
3/4 cup(s) white wine
3 cup(s) low-sodium chicken broth
1 1/2 teaspoon(s) chopped fresh thyme leaves
2 tablespoon(s) heavy cream
1 tablespoon(s) lemon juice

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Directions

1.Roast the mushrooms: Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
2.Make the soup: Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the low-sodium chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
3.Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

Cold Avocado Soup

Ingredients

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot , chopped
2 tablespoon(s) plain yogurt
2 tablespoon(s) fresh mint
1 sprig(s) fresh mint
4 teaspoon(s) fresh lime juice
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) ground cumin
1 radish, chopped

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Directions

1.Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth.
2.Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.

Ricotta Mashed Potatoes

Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
Oven Temp: Broil

Ingredients

2 pound(s) Yukon Gold potatoes
2 teaspoon(s) salt
1 1/2 cup(s) fresh ricotta
1/2 cup(s) whole milk
3 tablespoon(s) butter
1/2 teaspoon(s) ground black pepper

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Directions

1.Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.
2.Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.

Roasted Vegetable Mac 'n' Cheese

Ingredients

1 pound(s) plum tomatoes
6 cup(s) broccoli florets
2 tablespoon(s) extra-virgin olive oil
3 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
4 cup(s) milk, warm
2 1/3 cup(s) grated aged Asiago
2 1/2 cup(s) grated sharp Cheddar
2 tablespoon(s) Dijon mustard
1 1/2 teaspoon(s) salt
2 teaspoon(s) fresh black pepper
2 tablespoon(s) chopped fresh thyme
1 pound(s) penne, cooked and drained

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Directions

1.Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
2.Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
3.Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.

Avocado and Strawberries with Honey Vinaigrette

Ingredients

2 1/2 tablespoon(s) lemon juice
3 tablespoon(s) honey
3 tablespoon(s) olive oil
1/8 sea salt
teaspoon(s) ground black pepper
2 avocados , peeled, pitted and cut into wedges
8 ounce(s) strawberries, halved

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Directions

1.Whisk the lemon juice, honey, olive oil, salt, and pepper together.
2.Arrange the avocados and strawberries on 6 salad plates.
3.Drizzle the vinaigrette over the fruit salad. Serve immediately.

Washington Redskins

Red-Slaw Skins Potato Skins

Red-cabbage slaw and crumbled bacon on red potato skins

Tampa Bay Buccaneers

Mojo Shrimp Potato Skins

Shrimp sauteed with rum and mojo sauce

St. Louis Rams

Toasted Ravioli Potato Skins

Ricotta mixed with parmesan and chopped basil, tomato sauce and shredded mozzarella; bake 5 more minutes

Seattle Seahawks

Pacific Salmon Potato Skins

Flaked grilled salmon, sauteed wild mushrooms, and chopped parsley and chives

San Francisco 49ers

Frisco Gourmet Potato Skins

Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil;
bake 5 more minutes

Philadelphia Eagles

Cheesesteaks Potato Skins

Sauteed onions and roast beef, Worcestershire sauce and Cheez Whiz; bake 5 more minutes

New York Giants

Sausage and Peppers Potato Skins

Sauteed onions, green peppers and Italian sausage and fresh mozzarella; bake 5 more minutes

New Orleans Saints

Muffuletta Potato Skins

Assorted sliced Italian deli meats, provolone, olive salad and sliced pepperoncini

Minnesota Vikings

Cheeseburgers Potato Skins

Grilled mini burgers, lettuce, tomato, ketchup and pickles on cheesy skins

Green Bay Packers

Wisconsin Beer Brats Potato Skins

Beer cheese spread, sliced grilled bratwurst and brown mustard

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Detroit Lions

Coney Dog Potato Skins

Sliced hot dogs, chili, diced onions, shredded cheddar and yellow mustard

Dallas Cowboys

Texas Chili Potato Skins

Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce

Chicago Bears

The Works Potato Skins

Sweet pickle relish, dill pickle spear, pickled peppers, yellow mustard, chopped onion and tomato, celery salt and poppy seeds

Carolina Panthers

Country Ham Potato Skins

Ham salad, chopped parsley and minced pickles on cheesy skins

Atlanta Falcons

Georgia Peach Potato Skins

Peach preserves mixed with yellow mustard, cubed ham and canned fried onions on cheesy skins

Arizona Cardinals

Southwestern Nachos Potato Skins

Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins

Tennessee Titans

Nashville Side Potato Skins

Creamy mac and cheese; bake 5 more minutes

Pittsburgh Steelers

Steel City Sausage Potato Skins

Sauteed onions and kielbasa, sauerkraut and grated Swiss cheese; bake 5 more minutes

Oakland Raiders

Loaded Tacos Potato Skins

Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapeños and cilantro

New York Jets

Deli Pastrami Potato Skins

Deli-sliced pastrami, Russian dressing and dill pickle slices on cheesy skins

New England Patriots

Maple-Bacon Potato Skins

Apple butter, crisp bacon and maple syrup on cheesy skins
Sauteed green pepper, onion and ham, paprika and chopped parsley on cheesy skins

Miami Dolphins

Cubano Potato Skins

Mayonnaise, sliced ham, Swiss cheese, mustard and sliced pickles; bake 5 more minutes

Kansas City Chiefs

KC BBQ Potato Skins

Pulled pork, barbecue sauce and sliced scallions on cheesy skins

Jacksonville Jaguars

Deviled Crab Potato Skins

Crab salad, cayenne pepper and paprika; bake 5 more minutes

Indianapolis Colts

Fried Pork Potato Skins

Mayonnaise mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion

Houston Texans

Tex-Mex Potato Skins

Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos

Denver Broncos

Western Omelet Potato Skins

Sauteed green pepper, onion and ham, paprika and chopped parsley on cheesy skins

Cleveland Browns

All the Way Potato Skins

Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard; bake 5 more minutes

Cincinnati Bengals

Five-Way Chili Potato Skins

Toppings: Cincinnati-style chili, kidney beans, chopped onion, shredded cheddar and oyster crackers

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Buffalo Bills

Hot Wing Potato Skins
Toppings: Blue cheese dressing, cayenne hot sauce, and chopped celery and carrots

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Baltimore Ravens

Chesapeake Butter Potato Skins

Directions
Toppings: Melted butter, Old Bay Seasoning, grated parmesan and chopped chives

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)